GI Clear softgels contain 200 mg of Garlicillin®, a blend of garlic oil and parsley oil with specified levels of garlic sulfides and ajoene, highly bioactive compounds formed from garlic. These softgels are enteric coated to reduce the strong garlic odor and repeating that may occur from supplementing with garlic. The parsley oil further helps as a natural breath freshener.
The phytochemistry of garlic is complex, but research shows that garlic’s unique organosulfur compounds are responsible for its broad range of health benefits. The best known and studied of these bioactive compounds is allicin. Through its decomposition, allicin breaks down to form a variety of organosulfur compounds, which include garlic sulfides—diallyl sulfide (DAS), diallyl disulfide (DADS), and diallyl trisulfide (DATS) —and ajoene, as found in GI Clear softgels.
Why Not Allicin?
The use of garlic sulfides and ajoene in GI Clear rather than allicin, was arrived at after careful consideration of the many problematic aspects of providing allicin in supplement form. Allicin is not present in fresh, intact garlic cloves. The predominant sulfur compound in whole, undamaged garlic is alliin. The alliinase enzyme, present in high levels in garlic, is contained in a separate compartment of the garlic, and it only acts upon its alliin substrate when the plant is injured. When fresh garlic cloves are crushed or chopped, or when garlic powder (that has been carefully dried to preserve its alliin/alliinase content) is added to water, allicin is quickly produced by the action of alliinase on alliin.19
Many dietary supplement companies claim to provide a product that delivers allicin. Allicin is often listed on labels as “allicin yield,” or “allicin potential,” reflecting the compound’s instability and the inability to specify and guarantee allicin content and potency. Allicin potential is measured in laboratories using dried garlic powder that is added to water so that the alliin and allinase can quickly react to form allicin. The amount of allicin produced is the measure of allicin potential. However, this laboratory assay does not accurately reflect production of allicin when such garlic supplements are swallowed.
The allinase enzyme is rapidly and completely destroyed by stomach acid, and allicin cannot be made from alliin in the absence of active allinase. Some garlic products claim to address this issue by using an enteric coated delivery method. Unfortunately, such methods have unimpressive efficacy. In a report of testing twenty-three enteric coated U.S. garlic supplements, twenty of the twenty-three failed to release even 15% of their claimed “allicin potential” when placed in simulated intestinal fluid.19 The study authors concluded that allicin potential is a poor measure of garlic supplement activity in the human body and should not be used for the standardization of garlic supplements. Considering the questionable utility of allicin potential, GI clear was developed to contain sulfides and ajoene, the inherently stable metabolites of allicin.
Who Should Take GI Clear?
Patients with recurring yeast infections, bacterial or viral infections, lipid abnormalities, platelet aggregation, inflammation, immune deficiency and/or history of heart disease.
Consider GI Clear supplementation during antibiotic usage to prevent yeast overgrowth, a common side effect of antibiotic therapy. This product may be used in higher doses for acute conditions and can be taken daily as directed for prevention. GI Clear has blood thinning capabilities and reduces platelet aggregation. Be cautious when recommending this product to patients taking Coumadin, Warfarin or other anticoagulant medications.